Morcilla Rondeńa

Morcilla Rondeńa is a claret sausage fabricated with drip and acclimatized with cloves, coriander, cumin, oregano, paprika and pepper. Ronda is a mountaintop burghal in Spain’s Malaga arena of Andalusia arena in Spain.
Lard600 g1.32 lb
Blood400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Pimentón, sweet6.0 g3 tsp
Oregano, dry1.0 g1 tsp
Coriander0.5 g1/4 tsp
Cumin0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, smashed3.5 g1 clove
  1. Cut fat into baby pieces.
  2. Mix with all spices. Add boring claret bond aggregate together.
  3. Stuff into 38-42 mm beef middles or pork casings. Anatomy rings 35-40 cm (14-16”) long.
  4. Cook in baptize at 80° C (176° F) for 45 minutes.
  5. Dry at 15° C (59° F) for 2 days.
  6. Refrigerate.
Consume raw, adapted or in stews.
In acceptable assembly the sausages were stored in oil or lard.

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